- 4
Ingredients
- 12 ounces Arctic Char or Rainbow Trout, skin on in one piece
- 1 teaspoon olive oil
- salt and pepper and mild chili powder to taste
- 1/2 recipe for glaze and salsa from Seared Hawaiian Ono with Pineapple Ginger Salsa recipe
Preparation
Step 1
Soak plank in salted water for at least 4 hours and up to overnight. Drain and pat dry and place on a baking sheet.
Preheat the Breville oven to 425 degrees with the rack in the middle position. Lightly oil the fillet with the oil, and season with salt and pepper and chili powder to taste. Brush with glaze, if using, and place the fish on a thin cedar plank and bake for 7 to 9 minutes, depending on its thickness.
Brush again lightly with glaze, if using, and broil for 1 or 2 minutes just to finish.
Serve over rice with salsa of choice. I served it with coconut turmeric lemon rice
Calories 126.4
Total Fat 6.2 g
Saturated Fat 1.5 g
Polyunsaturated Fat 0.1 g
Monounsaturated Fat 0.8 g
Cholesterol 40.8 mg
Sodium 157.3 mg
Potassium 0.0 mg
Total Carbohydrate 0.0 g
Dietary Fiber 0.0 g
Sugars 0.0 g
Protein 17.7 g